Green Salad
4 servings
15 minutes
A wonderful salad that can be prepared at any time of year: each ingredient is on the shelves of the store all year round. For this recipe, you will need a ripe avocado, otherwise the dish will lose its motley texture. If there is not enough protein , you can safely add seafood, chicken, red fish like salmon or fried cheese to the salad - you will get a complete light dinner.
1
In a large bowl, whisk together mustard, honey, and vinegar. Then, while continuing to whisk, slowly pour in the olive oil. Season with salt and pepper to taste.
- Dijon mustard: 1 teaspoon
- Honey: 1 teaspoon
- Wine vinegar: 30 ml
- Extra virgin olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
2
Tear the romaine leaves by hand, removing them from the thick veins, and do the same with the iceberg. Remove the leaves from the stems of the parsley.
- Romano lettuce: 80 g
- Iceberg lettuce: 80 g
- Parsley: 20 g
3
Cut the avocado in half lengthwise, remove the pit and skin. Slice into thin pieces.
- Avocado: 2 pieces
4
Add the avocado to the bowl with the sauce, add all the greens, and mix. Season with salt and pepper.
- Avocado: 2 pieces
- Romano lettuce: 80 g
- Iceberg lettuce: 80 g
- Mixed salad greens blend: 60 g
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
